In the alleys of Amritsar, kitchens have long celebrated the beauty of simple ingredients transformed with love and spice. Shahi Paneer is one such classic — creamy, regal, and bursting with warmth. Our Rivayat Amritsari Shahi Paneer Masala captures that same magic, handmade in Amritsar using traditional recipes passed down through generations.

🌟 Why This Recipe Works

This Shahi Paneer is:

• Creamy, luxurious, and full of authentic Amritsari aroma

• Made with a handcrafted masala containing 18+ premium spices

• Ready in under 15 minutes

• Flexible — works beautifully with Dum Aloo, Lauki, Karela and other vegetables

• Balanced in spice and sweetness, perfect with milk, cream, or even cashew paste

🥘 Ingredients

For the Gravy

• 1 large onion

• 3 large tomatoes

• 10 g garlic

• 15 g ginger

• 1 green chilli

For Cooking

• 2 tbsp ghee or refined oil

• 20 g Rivayat Amritsari Shahi Paneer Masala

• 1½ cups milk

• 2 tbsp tomato sauce

• 250 g paneer (cut into cubes)

• 2 tbsp cream

🔥 Method

1. Prepare the base:
   Make a smooth paste using the onion, tomatoes, garlic, ginger, and green chilli.

2. Sauté the paste:
   Heat 2 tbsp ghee/oil in a pan. Add the paste and sauté on medium heat until the raw smell disappears and the mixture thickens.

3. Add the masala:
   Add 20 g Rivayat Amritsari Shahi Paneer Masala and mix well.

4. Create the gravy:
   Pour in 1½ cups milk and cook for 5 minutes, stirring occasionally.

5. Add flavour boosters:
   Add 2 tbsp tomato sauce, paneer cubes, and 2 tbsp cream.

6. Final simmer:
   Cover with a lid and cook for another 5 minutes.

7. Adjust consistency:
   If the gravy is too thick, add a splash of milk.
   If it's too thin, add more paneer or simmer longer.

Serve hot with naan, roti, paratha or jeera rice.

🧂 What Makes Rivayat Amritsari Shahi Paneer Masala Special

Handmade in Amritsar using traditional recipes, this masala blends:

Iodised Salt, Red Chilli, Cumin, Coriander, Black Pepper, Cinnamon, Cloves, Sugar, Black Cardamom, Dry Ginger Powder, Fenugreek Leaves, Star Anise, Aniseed, Green Cardamom, Nutmeg, Mace, Long Pepper, Turmeric Powder

• No preservatives

• Balanced sweet–spicy profile

• Perfect for paneer gravies, veg curries, Dum Aloo, Lauki sabzi, Karela masala and more

• Made in small batches to maintain purity and potency

💡 Serving Suggestions

• Top with cream or butter for a richer finish

• Pair with naan or butter roti for a classic experience

• Add a few crushed kasuri methi leaves for aroma

• Garnish with julienned ginger for a restaurant-style touch

🌱 Other Dishes You Can Make Using This Masala

Customers often use this masala for:

• Dum Aloo

• Bottle gourd (Lauki) sabzi

• Bitter gourd (Karela) masala

• Mixed veg curry

• Paneer Bhurji (creamy version)

Anywhere you want a creamy, mildly sweet, aromatic gravy, this masala works wonders.

❓ Frequently Asked Questions

1. Can this be made without milk?

Yes — substitute with cashew paste + water for a richer, dairy-free gravy.

2. Can I skip the tomato sauce?

It adds balance and colour, but you may replace it with 1 tbsp ketchup or 1 tbsp tomato purée.

3. How spicy is this masala?

Mild to medium heat — perfect for families and children.

4. Can I make a Jain version?

This recipe contains onion, garlic, and ginger, but you may create a tomato-cashew base and still use the same masala.